PRACTICAL SYLLABUS FRONT OFFICE OPERATIONS (753) Time: 2 Hours Marks: 40 Unit–1: Formats Used in Registration Registration card. C-form. Unit–2: Formats Used on Bell Desk Errand card. VIP amenity voucher. Unit–3: Role Play on Luggage Handling Unit–4: Chart for Bell Desk Equipments Unit–5: Role Play on Message and Mail Handling Message. Incoming Mail. Outgoing Mail. Unit–6: Role Play on Receiving a Guest...
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March 12, 2018 Poonam taprialClass 12No Comment
Practical Guidelines Front Office Operations XII (753) 1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and added to the marks given for...
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March 12, 2018 Poonam taprialClass 12No Comment
Practical of “Food and Beverage Cost and Control “(737)” PRACTICAL Time: 2 Hours Marks: 40 Unit–1: Food Cost Control 10 Numerical on: Food Cost (material cost). Labor Cost....
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March 9, 2018 Poonam taprialClass 12No Comment
FOOD AND BEVERAGE COST AND CONTROL XII- (737) 1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Curriculum Of School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and...
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March 9, 2018 Poonam taprialClass 12No Comment
NSQF Practical of “Food Services (736)” PRACTICAL Time: 2 Hours Marks: 40 Recap–Mise-en-Place. 4 Recap &Practice of Silver Service. 8 Recap &Practice of Tray & Salver Handling. 4 Recap–Laying Table for Different Meals. 4 Room Service Tray and Trolley Setup. 4 Setting up Various Buffets. 2 Service of Indian Regional Dishes. 6 Dinning Etiquettes &Table Manners. 2 Pantry Operations. 6 Note: Students to undergo practical Food Service training...
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March 9, 2018 Poonam taprialClass 12No Comment
Practical Guidelines FOOD SERVICE (736)-XII 1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and added to the marks given for...
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March 9, 2018 Poonam taprialClass 12No Comment
Practical Guidelines FOOD PRODUCTION IV– XII (735) 1.)MINIMUM PASS MARKS The Minimum number of marks required to pass in each subject is (33) percent in the written papers and practical examination. 2.)Marks for record, Viva Project etc., in respect of Senior School Certificate Examination: Marks allotted for laboratory Record, Viva Voice etc., should be separately stated in the answer book (if answer-Books are used) and added to the marks given...
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March 7, 2018 Poonam taprialClass 12No Comment
PRACTICAL FOOD PRODUCTION III( 734) Time: 2 Hours Marks: 40 To formulate 20 sets of menus keeping in mind the following points One menu may contain 3-4 dishes. Each student is required to prepare four portions of each dish in a menu. 5 sets of menu to be formulated from the dishes covered in class XI Continental practical. 10 sets of menu may be formulated from the traditional...
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March 7, 2018 Poonam taprialClass 12No Comment
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